Prospect of using the mixtures of sunflower and walnut oils for production of functional mayonnaise emulsions

Abstract

The solution regarding the problem of improving the structure of food ration is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients. Multicomponent structure of vegetable oils provides ample opportunities for construction of products preventing deficiency in essential fatty acids, vitamins and other physiologically functional ingredients. This research covers studies of functional mayonnaise emulsion made on the basis of sunflower and walnut oils with the natural lipid extracts of walnut leaves and shell. Therefore, oxidative stability of oils, their mixture and emulsions, based on determination of intensity of primary and secondary oxidation products formation, antioxidant potential of vegetable oils and the physical stability of functional mayonnaise emulsions were studied. The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ω-6 (linoleic acid) and ω -3 (linolenic acid) and natural antioxidants. Natural extracts from walnut leaves and shell had inhibitor effect on the intensity of the accumulation of primary and secondary products of oxidation and is manifested by subtracting of acidity and peroxide values, content of diene/triene and p-anisidine value for the whole period of storage. Natural extracts had a significant influence on the structure, size and arrangement of fat cells, increasing the degree of dispersion of vegetable oils in the aqueous phase, stabilizing structure for a long-term.